Finely chop the onions and sweat in the pan until translucent. In the meantime, weigh the parsley finely and fry lightly with the onions. Take everything out of the pan and set aside.
Fry the mushrooms in the pan. Put the meat loaf in a bowl and add an egg, onions, parsley and mushrooms. Mix with the dough hook until you have a smooth dough.
Now wash the pork tenderloin, pat dry and fry briefly on all sides on the highest level. Then remove from heat, season with salt and pepper and set aside.
Separate the second egg. Roll out the puff pastry and glue it with egg white on the long sides. Now put the fillet on the dough and distribute the sausage mixture on top. Depending on the size of the fillet and the amount of filling, cut the puff pastry so that it can be folded in from both sides and it still overlaps by approx. 1 cm.
Cut strips from the rest of the dough and place them diagonally over the fillet pocket. Then brush the strips with egg yolk. Bake at 180 ° C (hot air) for about 1 hour.
The original recipe prescribes sausage meat, but you can also use red meat loaf without any problems.
Prepare a water bath for the sauce. Stir 5 teaspoons of starch into a 1/2 l, still cold broth and gradually add only the egg yolks. Always stir vigorously so that the egg yolk does not curdle and flocculate.
Heat (but do not boil) while stirring until the starch thickens. Then take it off the heat immediately, but leave the sauce in the water bath. Whip half a cup of cream until stiff and fold in.
We always have cooked vegetables (carrots, peas, broccoli, flower and Brussels sprouts) with this dish.
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